By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
50 min
Beet Kvass Molasses
Recipe GLPR6a4d9a89b38fba
A concentrated syrup made by reducing beet kvass with sugar until it achieves a thick, molasses-like consistency. This intensely flavored condiment coats the back of a spoon and works beautifully as a glaze, dressing, or finishing drizzle for salads and Middle Eastern dishes. The result is stored in the refrigerator for up to one month.
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Ingredients
2½ cups beet kvass
¼ cup sugar
Directions
Pour the beet kvass and sugar into a medium saucepan. Place over medium-high heat and whisk frequently until the sugar dissolves completely and the mixture reaches a rolling boil, about 2 to 3 minutes.
Lower the heat to medium-low and allow the mixture to simmer gently. Stir occasionally and use a rubber spatula to scrape down the sides of the saucepan. Continue cooking until the mixture thickens to a molasses-like consistency, fully coats the back of a spoon, and reduces to approximately ½ cup, about 20 to 30 minutes.
Pour the hot mixture through a fine-mesh strainer into a heat-resistant airtight container. Allow it to cool until it no longer steams, about 10 to 15 minutes. Cover the container with a lid and refrigerate until ready to use. The beet kvass molasses may be stored refrigerated in an airtight container for up to 1 month.
Comments
Beet kvass is a fermented ingredient you won't find at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger—you'd need a trip to a specialty shop or Eastern European market, a real cost on a weeknight. The recipe itself is just beet kvass and sugar, so once you have the kvass, the actual cooking is minimal despite the 50-minute claim, which seems to pad fermentation or infusion time into hands-on prep. At 2 servings, this is a condiment or small side rather than a meal, and the flavor depends entirely on finding quality kvass. If you have access to that ingredient and want a tangy, mineral-forward molasses for a specific dish, it works; otherwise, budget the special trip and the learning curve of fermentation.
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